Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

• Main Authors: Lismaíra Gonçalves Caixeta GARCIA, Edson Pablo da SILVA, Carlos de Melo e SILVA NETO, Eduardo Valério de Barros VILAS BOAS, Eduardo Ramirez ASQUIERI, Clarissa DAMIANI, Flávio Alves da SILVA
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019-01-01
• Series: Food Science and Technology
• Subjects: antioxidants; respiration rate; vitamin C; weight loss
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001103&lng=en&tlng=en

Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time. During storage, an increase of soluble and total pectin contents, antioxidant activity, CO2, total sugars, acidity, and weight loss was observed. Higher storage temperatures affected both the increase in weight loss, pH, and O2 production and the reduction of vitamin C content. Refrigeration was important for the post-harvest conservation of jabuticaba variety Pingo de Mel , once the fruit stored at 6 °C suffered minor variations with improvements or little changes during the 12 days.